Mince

1. Heat 2 tbsp olive oil in a large heavy pot over medium heat.
2. Add the 1 stick of cinnamon, 5 lightly crushed cardamom pods, 1 chopped white onion, and 1 chopped red onion.
3. Cook for 6 to 8 minutes, stirring occasionally, until the onions soften and begin to brown.
4. Stir in the 3 chopped large tomatoes and 3 whole green chili peppers.
5. Cook for 8 to 10 minutes until the tomatoes break down and become saucy.
6. Add the 1/2 tsp turmeric, 1 tsp cumin masala, 1 tsp curry masala, 1 tsp steak and chops masala, and 1 1/2 tsp garam masala.
7. Stir continuously for about 5 minutes so the spices toast gently and release their flavour.
8. Add the 1 kg well-strained steak mince and salt to taste. Break up the mince with a spoon and cook until it is no longer pink.
9. Stir in the 1/4 cup tomato sauce. Reduce the heat to medium-low and cook uncovered for 20 to 25 minutes, stirring occasionally.
10. The tomatoes and mince will release enough moisture, so no extra water is usually needed.
11. If the mixture becomes too dry before the mince is tender, add only a few tablespoons of water as needed.
12. Remove the cinnamon stick and cardamom pods if desired.
13. Stir in the 1/4 cup chopped fresh dhania just before serving.

Braised Vegetables

1. Heat 1 tbsp olive oil in a large frying pan over medium heat.
2. Add the 1 sliced red onion, 1 sliced green pepper, 4 to 5 sliced patty pans, and 2 cups shredded red cabbage.
3. Cook for 8 to 10 minutes until the vegetables soften.
4. Add the 2 cups of spinach and salt to taste.
5. Cook for another 2 to 3 minutes until the spinach wilts.
6. Serve alongside the stewed mince.

Serving Suggestions

• Serve with:
• Roti
• Steamed rice
• Toasted bread
• Mashed potatoes
• This mince also makes an excellent filling for lasagne, stuffed peppers, or savoury pastries.